Sweet Thyme Restaurant as seen from the mezzanine floor that links the two upstairs rooms that can be found inside the main building.
Back in 2013, I stood in almost the same spot and took a similar images. The only difference was that there was no art on sale back then.
In essence, the restaurant has not changed, but if it ain’t broke…don’t fix it.
And from the main floor, looking up at the floor I was on just a moment ago. There is an intimate seating area that can be used if you are trying to escape from the hustle and bustle of either the lodge or your daily life.
All the art that is on display is for sale, so look carefully and you might find something that you would like to hang on a wall in your home.
Give that man a Bell’s… The first ad with this payoff line for Bell’s, the blended Scotch whisky brand originally produced by Arthur Bell & Sons Ltd, was launched in 2010. The commercial featured a fly fisherman using his casting skills to recover the pub keys just in time for kick-off.
Did you know?
The phrase refers to celebrating achievements
Used so much that “Give that man [or woman] a Bell’s” has even come to be used, in a slightly ironic way, to express admiration without coming across as sycophantic or ingratiating.
Are you a glass half full or half empty type of person? A glass of water light by a tea light on our table. A perfect setting for a delicious dinner.
My wife and I had two dinners while staying at Mokoya Lodge and these are some of the dishes we enjoyed. We did not do all three courses at each meal, in order to pace ourselves for the weekend.
Not for vegetarians or vegans. But seeing that both my wife and I are carnivores, there was meat on our dinner plates. Don’t judge.
This was a 200g slices of lamb leg slowly cooked in red wine on green beans, red onion, mushrooms and home made mash.
Starter: Baby marrow in tempura with basil pesto.
Starter: Grilled Haloumi on Moyoka salad and sweet chili relish.
Main:150g rump steak with Mediterranean vegetables and baby potatoes.
Main: 4x 60g lamb chops on green beans, red onion, mushrooms and home made mash. Having it with a salad is also an option.
Dessert: Peppermint crisp tart…one of several desserts on offer, but as we had had both starters and mains, we had not planned correctly and settled on sharing this delicious dish.
After a large dinner, we chose the healthy(?) option for breakfast…
Only kidding! There were a variety of hot breakfast options on offer as well. And coffee, pots of coffee.
One of two intimate seating areas that attracted my attention in the garden.
There was a private birthday party on the go in the lapa, and they had had built this fire to sit around after dinner.
To find out more about what the lodge offers, click on their logo above.
For those that were not aware, there is an extension to the Travel & Things Blog in the form of ‘In conversation with‘ a YouTube channel hosted by David Batzofin and filled with a plethora of interesting interviews with a variety of people.
To visit the channel, click on the ‘In conversation with’ image above.
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